French Crab
Crab Apple
USDA Pomological Watercolor Collection
French Crab
Origin/History
Not described in source. Downing's account of the fruit draws on Ronalds's description.
Tree
Sources offer partially complementary accounts. Coxe describes the tree as large, handsome, and spreading, and an abundant bearer. Ronalds (as cited by Downing) describes it as very hardy, somewhat pendent in its growth, and bearing well.
Fruit
Size: The two sources conflict. Coxe describes the fruit as small; Ronalds (via Downing) describes it as above medium.
Form: Globular (Downing/Ronalds).
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Yellow ground, covered with bright russet, rough to the touch (Coxe). Downing/Ronalds describe the fruit as green, becoming yellow at maturity.
Flesh/Flavor: Flesh rich, yellow, and highly flavoured (Coxe). Downing/Ronalds describe the flesh as firm, pleasant, and brisk.
Core/Seeds: Not described in source.
Season
Ripens about the first of November (Coxe). A long keeper (Downing/Ronalds).
Uses
Excellent fruit for late cider (Coxe).
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)No. 91. French Crab.
It is an excellent fruit for late cider: the size is small, the colour yellow, the skin covered with bright russet, rough to the touch; the flesh is rich, yellow, and highly flavoured; it ripens about the first of November: the tree is large, handsome, and spreading, and an abundant bearer.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)French Crab. Ronalds describes this as follows : Tree very hardy, somewhat pendent in its growth, and bears well. A long keeper. Fruit above medium, globular, green, becoming yellow at maturity. Flesh firm, pleasant, brisk.